Onion, carrot, garlic and potatoes to clear. Cut the potatoes into wedges and place in a bowl with cold water.
Onions cut into half rings, carrots-straw. Crush the garlic.
Fresh cabbage clean and chop it.
Pickled cabbage squeeze and fry in 1 tbsp vegetable oil 4 minutes. Remove from heat and set aside.
The bacon and sausages cut into small pieces. Reheat in a large saucepan 1 tbsp oil, fry the bacon for 5 minutes. Add the sausages, cook for 6-8 minutes. With a slotted spoon to shift the meats in a bowl.
Put in a saucepan the onion, leek and carrots and cook, stirring occasionally, 8 minutes. If necessary, add 1 tbsp oil. Return to the pan smoked.
Pour in a pot of boiling water 2 liters, bring to a boil and cook over medium heat for 5 minutes.
Potatoes discard in a colander, rinse, add to pot and cook for 10 minutes.
Add fresh and pickled cabbage. Bring it to a boil again. Cook until tender cabbage. Remove from heat, add the garlic, season with salt and pepper, cover and let stand 10-15 minutes.